Small heat shock protein degradation could be an indicator of the extent of myofibrillar protein degradation

The objective of the present study was to evaluate the relationship between small heat shock proteins (sHSP) degradation and tenderness development of beef loins at different ultimate pH (pHu). A total of twelve loins (M. longissimus dorsi) from steers were obtained at 1day post mortem. Shear force...

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Veröffentlicht in:Meat science 2014-06, Vol.97 (2), p.220-222
Hauptverfasser: Balan, Prabhu, Kim, Yuan H. Brad, Blijenburg, Rosanne
Format: Artikel
Sprache:eng
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Zusammenfassung:The objective of the present study was to evaluate the relationship between small heat shock proteins (sHSP) degradation and tenderness development of beef loins at different ultimate pH (pHu). A total of twelve loins (M. longissimus dorsi) from steers were obtained at 1day post mortem. Shear force and proteolysis of each loin were analyzed at 1 and 28days post mortem. The loins at intermediate pHu (5.8 to 6.0) showed more variation in tenderness compared to the loins at low pHu (10kgF) at 28days. The intact sHSP20 was more pronounced (P
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2014.01.019